Scallop Ceviche in Wasabi Citrus Dressing

Scallop Ceviche in Wasabi Citrus Dressing

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series

 

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Scallop Ceviche in Wasabi Citrus Dressing
Course Appetizer
Cuisine European
Servings
Ingredients
Wasabi-Citrus Dressing:
  • 60 grams wasabi powder
  • 85 grams lemon juice 2 grams lemon zest 3 grams cayenne pepper or as needed salt as needed 125 grams olive oil 10 grams sesame oil 20 grams soy sauce Open and clean scallops. Set aside. Blend all dressing ingredients to make a smooth emulsion and use this to marinate the scallops for 3 hours. To serve: Remove scallop from the marinade. Cut in even slices and arrange on a plate. Serve with caviar, trout or salmon roe. lemon juice
  • 2 grams lemon zest
  • 3 grams cayenne pepper as needed
  • salt as needed
  • 125 grams olive oil
  • 10 grams sesame oil
  • 20 grams soy sauce
Course Appetizer
Cuisine European
Servings
Ingredients
Wasabi-Citrus Dressing:
  • 60 grams wasabi powder
  • 85 grams lemon juice 2 grams lemon zest 3 grams cayenne pepper or as needed salt as needed 125 grams olive oil 10 grams sesame oil 20 grams soy sauce Open and clean scallops. Set aside. Blend all dressing ingredients to make a smooth emulsion and use this to marinate the scallops for 3 hours. To serve: Remove scallop from the marinade. Cut in even slices and arrange on a plate. Serve with caviar, trout or salmon roe. lemon juice
  • 2 grams lemon zest
  • 3 grams cayenne pepper as needed
  • salt as needed
  • 125 grams olive oil
  • 10 grams sesame oil
  • 20 grams soy sauce
Instructions
Procedure:
  1. Open and clean scallops. Set aside.
  2. Blend all dressing ingredients to make a smooth emulsion and use this to marinate the scallops for 3 hours.
To serve:
  1. Remove scallop from the marinade.
  2. Cut in even slices and arrange on a plate.
  3. Serve with caviar, trout or salmon roe.
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